Carb-Wise: Pan-Seared Chicken Thighs
with Grana Padano-Roasted Winter Veggies
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
When it comes to this savvy supper, garlic is the only good luck you need. Toss it into the pan as these juicy chicken thighs finish cooking, and you’ll soon have a simple demi-glace sauce with a buttery sheen that coats each one. Let winter have its way with veggies, by sliding lengths of carrots and bushy Brussels sprouts onto a sheet pan for a trip to the oven, with a final sprinkling of grated Grana Padano cheese.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 200g Brussels sprouts
- 1 Garlic clove
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
8 g
Sodium
720 mg
Total Carb
23 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the carrots lengthwise (quarter if large). Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the Brussels sprouts and carrots with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until golden brown and tender. In the final 2 min., sprinkle with the cheese.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
Make the sauce & finish the chicken
To the pan of chicken, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, spooning the sauce over, 2 to 3 min., until slightly reduced and the chicken* is cooked through; season with S&P. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
